One-third cup of black currants, seedless (50g), rehydrated in warm water for 15 minutes
100g of prosciutto, thinly sliced
2 slices of bread form
One-quarter cup of washed and drained green olives
300g of pork loin
3 tablespoons of olive oil
Salt and black pepper to taste
For the sauce
50g of diced bacon
500g of peeled and seeded tomatoes, diced
Salt and Calabrian red pepper flakes to taste
One-third cup of black currants, seedless (50g), rehydrated in warm water for 15 minutes
100g of prosciutto, thinly sliced
2 slices of bread form
One-quarter cup of washed and drained green olives
300g of pork loin
3 tablespoons of olive oil
Salt and black pepper to taste
For the sauce
50g of diced bacon
500g of peeled and seeded tomatoes, diced
Salt and Calabrian red pepper flakes to taste
Cut thin slices from the pork loin and pound each slice with a meat mallet until they are fine and wide
Trim the edges to give them a regular shape
Season and reserve
With a knife, chop the scraps of meat and mix in the prosciutto, currants, bread, and olives
Divide this mixture into 12 equal parts
Place one portion of the filling on each slice of meat
Roll up, folding the sides inward
Use a toothpick to tie two roll-ups together
In a skillet with olive oil, fry the roll-ups until they are golden brown
Flip and brown the other side
Make the sauce: in a pot, fry the bacon and add the tomatoes
Season and cook for 15 minutes with the lid on
Add the sauce to the skillet with the roll-ups, cover, and simmer over low heat until the meat is tender
If necessary, add a little water
Serve hot.
